Rustic Tuscan Banana Bread with Chocolate, Hazelnuts, and Espresso
This Rustic Tuscan Banana Bread blends overripe bananas with rich chocolate, crunchy hazelnuts, and robust espresso for a delightful treat that's perfect any time of day.
Ingredients
Dry Ingredients
- 1 ⅓ cups sifted unbleached flour
- ⅔ cup sifted almond flour
- 1 ½ tsp instant espresso
- 1 tsp baking soda
- 1 pkg Lievito per dolce (or 1 tsp aluminum-free baking powder)
Wet Ingredients
- 3 to 4 pieces ripe bananas, mashed Ensure they are very ripe for maximum sweetness.
- ½ cup unsalted butter Room temperature.
- 5 oz plain or vanilla thick yogurt
- 2 large eggs, separated
- ¼ cup powdered sugar For optional glaze.
- 2 tbsp almond milk For optional glaze.
Flavor Additions
- 1 cup chopped dark chocolate Use high-quality chocolate for best flavor.
- 1 cup roasted chopped fine hazelnuts
Sweeteners
- 1 cup brown sugar or coconut sugar
Instructions
Preparation
- Preheat your oven to 350°F (176°C) and butter and dust a 9” x 5” loaf pan with sugar and cinnamon.
- In a medium bowl, whisk together the unbleached flour, almond flour, baking powder, baking soda, and instant espresso.
- In a clean bowl, beat the egg whites until firm peaks form and set aside.
- Mash the ripe bananas in another bowl until smooth.
Mixing
- In a large bowl, cream the unsalted butter and brown sugar until fluffy. Add in the egg yolks and yogurt, mixing until combined.
- Fold in the mashed bananas into the butter and sugar mixture, then gradually add the dry ingredients in two parts.
- Gently fold in the beaten egg whites, chopped hazelnuts, and dark chocolate.
Baking
- Pour the batter into the prepared loaf pan, smoothing it out evenly. Top with extra sugar and cinnamon.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Allow the bread to cool in the pan for a bit, then transfer to a wire rack.
Optional Glaze
- Mix the mascarpone cheese with powdered sugar and almond milk and drizzle over the cooled bread if desired.
Notes
Store in an airtight container for 3-4 days at room temperature or refrigerate for up to 1 week. This banana bread freezes well for up to 3 months. To reheat, use a toaster oven or microwave.